40 years ago, Shirley Spear and her husband opened The Three Chimneys, a restaurant on the Isle of Skye which went on to win a Michelin star and which transformed perceptions of Scottish cooking. In this Behind the Cookbook feature, Shirley, who was the restaurants Head Chef until 2005, tells us how her interest in Scotlands culinary heritage was first awakened and how the seasonal harvest from Scotland’s fields and lochs drove the development of her menu.
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